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Pasta with sausage Bolognese


  • Heat a little oil in a large heavy-bottomed pot and gently sauté the carrot, onion and celery until tender, stirring now and again.
  • Add the chilli paste and stir to toast.
  • Then add the sausage meat and cook, mashing and stirring until it changes colour.
  • Add the tomato cooking sauce with about ½ cup stock, the red wine and a little salt and pepper. Mix well and gently cook for about 30 mins until thick and fragrant, adding more stock if needed. Taste for seasoning.
  • When the sauce is almost ready, cook the pasta in a plenty of lightly salted, boiling water until al dente. Drain well and then toss in the sauce.
  • Serve sprinkled with lots of grated parmesan and crusty bread on the side.


  • olive oil
  • 1 medium carrot, diced
  • 1 large onion, chopped
  • 2 celery stalks, diced
  • 1 heaped tspn chilli paste (optional)
  • 6 pork & fennel sausages, skins removed
  • 2 cups Passata (Italian tomato cooking sauce)
  • ½-1 cup chicken stock
  • ½ cup red wine
  • sea salt & freshly ground pepper
  • 400 gm penne or similar pasta
  • freshly grated parmesan

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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